Upgrade your morning routine or weekend brunch with Sheet Pan Breakfast Hash with Eggs and Peppers. Crispy, seasoned potato cubes, savory breakfast sausage or bacon, and sweet bell peppers roast until golden before runny, sunnyside eggs are baked right into the pan.
The secret to perfectly crisp potatoes without overcooking the eggs is Pre-Roasting the Potatoes, Sausage, and Peppers at High Heat (425°F / 220°C) First, Then Creating Wells and Baking the Eggs During the Final 5 to 7 Minutes. Cooking the hash until tender and crispy ensures the eggs set with soft, runny yolks and whites that aren’t rubbery.
Why You’ll Love This Breakfast Pan
- Feed a Crowd on One Pan: Easily serve 4 to 6 people at once without flipping eggs individually in a skillet.
- Effortless Cleanup: Everything cooks on a single foil- or parchment-lined baking sheet.
- Incredible Textural Balance: Crispy caramelized potatoes and savory sausage meet velvety, runny egg yolks.
- Customizable & Meal-Prep Friendly: The roasted potato and pepper base can be prepped in advance for quick weekday breakfasts.
Key Ingredients Overview
- Potatoes: 1½ lbs Yukon Gold or Russet potatoes, washed and cut into small ½-inch cubes.
- Peppers & Onions: 2 bell peppers (red and green, diced) and 1 medium yellow onion, diced.
- Meat (Optional): 8 oz smoked sausage, diced bacon, or ground breakfast sausage.
- Eggs: 4 to 6 large eggs.
- Seasoning & Oil: Extra virgin olive oil (or avocado oil), garlic powder, smoked paprika, dried oregano, salt, and black pepper.
- Garnishes: Fresh chopped parsley, sliced green onions, and hot sauce or sliced avocado.
Step-by-Step Instructions
1.Prep Oven & Sheet Pan:3 min.
Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or heavy-duty aluminum foil.
2.Dice & Season the Hash Base:5 min.
Cut 1½ lbs potatoes into small ½-inch cubes. Dice 2 bell peppers, 1 yellow onion, and 8 oz sausage. Place them directly on the sheet pan and toss with 2½ tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper until coated evenly.
3.Roast Hash Until Crispy:25 min.
Spread the potato and pepper mixture into a single, uncrowded layer. Roast at 425°F (220°C) for 22 to 25 minutes, tossing halfway through, until the potatoes are fork-tender and golden brown at the edges.
4.Make Wells & Crack Eggs:2 min.
Remove the sheet pan from the oven. Using a spoon or spatula, clear 4 to 6 small wells in the roasted hash mixture. Carefully crack 1 large egg into each well. Season each egg with a small pinch of salt and black pepper.
5.Bake Eggs & Serve Hot:6 min.
Return the sheet pan to the oven and bake for 5 to 7 minutes, until the egg whites are completely set but the yolks are still soft and runny. Garnish with green onions, fresh parsley, and hot sauce before serving immediately!
Expert Tips for Success
- Cut Potatoes Small: Keeping potato cubes to a ½-inch size ensures they brown quickly and turn fluffy inside during the 25-minute bake.
- Use Parchment or Foil: Eggs stick easily to metal sheet pans. Lining the pan with parchment paper guarantees the eggs slide off effortlessly.
- Keep an Eye on the Yolks: Eggs cook fast at 425°F! Check them at the 5-minute mark so you don’t overbake the yolks past your preferred firmness.
The Recipe Card
- Prep Time: 10 mins
- Cook Time: 32 mins
- Total Time: 42 mins
- Yield: 4 Servings
Ingredients:
- 1½ lbs Yukon Gold Potatoes (cut into ½-inch cubes)
- 2 Bell Peppers (Red & Green, diced)
- 1 Yellow Onion (diced)
- 8 oz Smoked Sausage, Bacon, or Turkey Sausage (diced)
- 4–6 Large Eggs
- 2½ tbsp Extra Virgin Olive Oil
- 1 tsp Smoked Paprika, 1 tsp Garlic Powder, ½ tsp Dried Oregano
- 1 tsp Salt, ½ tsp Black Pepper
- Green Onions & Hot Sauce for serving
Instructions:
Preheat oven to 425°F (220°C) and line a sheet pan. Toss diced potatoes, peppers, onion, and sausage with olive oil, smoked paprika, garlic powder, oregano, salt, and pepper directly on the pan. Spread into an even layer and roast for 22–25 minutes until golden and tender. Make 4–6 wells in the hash and crack an egg into each well. Season eggs with salt and pepper, then bake 5–7 minutes until whites are set. Garnish with green onions and serve hot!
